Herbed Chevre Spread

Submitted by Katzen

"A simple and tasty soft cheese and herb spread. Serve with crusty bread. This cheese can be presented formed into a ball and rolled into toasted walnuts or almonds, or packed into a dish and drizzled with olive oil."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 8 ounces
• Serves: 6

ingredients

• 4 ounces soft chevre cheese
• 4 ounces cream cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh marjoram, chopped or 2 teaspoons dried marjoram
• 2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
• fresh ground pepper, to taste

directions

1. Combine ingredients well, and serve either packed into a bowl and drizzled with olive oil, or formed into a ball and rolled into chopped toasted walnuts or almonds.

Reviews

[flower7]

Excellent! I loved the combo of chevre and cream cheese (I used Neufchatel) - both creamy and tangy. I only had dried marjoram and dill (with fresh parsley) and I cut the marjoram to 1 tsp. Otherwise made as directed. Thanks so much for sharing! [Made for PAC Spring 2011]

 

[Lalaloula]

Kat, this is an outstanding spread recipe!!!! I luved every single bite of this well composed and super yummy spread! Mmmmm! It is very tasty and creamy with the goats cheese and herbs pairing very nicely! I rolled my mixture into balls, which I coated with crushed flax seeds. That proved a little difficult due to the stickyness of the spread, but was well worth it as the balls looked beautiful and had such a lovely nutty crunchy crust. THANK YOU SO MUCH for sharing this wonderfl appetiser recipe with us! Made and reviewed for Veggie Swap #23 June 2010 and the Magic of Herbs Event in the Photo Forum.

 

[duonyte]

This was tasty when I mixed it up last night, but even better after sitting in the fridge overnight. What a great way to use fresh herbs. I used fresh parsley, dill and thyme. I also added just a little cream to help the spreadability. I spread it on pita wedges and on crackers - a winner either way.

 

[*Parsley*]

Out of this world! I let this chill for about 5 hours to let the herb flavors develop. The cream cheese sort of tamed the tang of the goat cheese and gave it a smooth texture. I had fresh parsley and marjoram, and had to use dried dill. I spread this on olive oil and black pepper flavored Tricuits. Thanx for sharing. I'll make thsi again...... especially when I want to impress guests. ;)